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Juicy Oven-Baked Chicken Breast Recipe Easy Tender & Foolproof

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A foolproof oven-baked chicken breast recipe that yields juicy, tender, and flavorful chicken every time. Perfect for quick weeknight meals and meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each)
  • 2 cups (480 ml) water, for brining
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. In a medium bowl, dissolve 2 tablespoons kosher salt and 1 tablespoon sugar (if using) in 2 cups (480 ml) of cold water. Stir until fully dissolved.
  2. Submerge the chicken breasts fully in the brine. Cover and refrigerate for 15-30 minutes (20 minutes recommended). Avoid brining longer than 1 hour.
  3. Preheat the oven to 425°F (220°C).
  4. Remove chicken breasts from the brine and pat dry thoroughly with paper towels.
  5. In a small bowl, combine garlic powder, onion powder, dried thyme, black pepper, and smoked paprika. Add olive oil and stir to create a loose paste.
  6. Rub the seasoning mix evenly over both sides of each chicken breast.
  7. Place the chicken breasts on a parchment-lined baking sheet or in a baking dish. Optionally, place on a wire rack for air circulation.
  8. Bake in the preheated oven for 18-22 minutes. Use an instant-read thermometer inserted into the thickest part; 160°F (71°C) means it’s done. Residual heat will bring it to 165°F (74°C) while resting.
  9. Remove from oven and cover loosely with foil. Let rest for 5-7 minutes before slicing.

Notes

Brining is key to juicy chicken; do not skip. Pat chicken dry thoroughly before seasoning to avoid steaming. Use an instant-read thermometer to avoid overcooking. Rest chicken for 5-7 minutes after baking to redistribute juices. Avoid brining longer than 1 hour to prevent mushy texture.

Nutrition

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